Summer Sausage

[donr]

I finally got my fermented summer sausage started.
I made 2 seperate 5 lb batches identical except for 2nd batch has 25g of dried ground jalapenos in it.
I used TSM Goteborg summer sausage seasoning.

2.5 lbs ground venison
2.5 lbs 70/30 ground beef
93g (3.25 oz) seasoning
25g dried jalapenos (2nd batch)
6g cure #1
1/4 tsp Bactoferm F-LC
Distilled water

Layered in meat, spice, meat, spice, etc. into Kitchen Aid mixer bowl with dough hook.
Dissolve cure #1 in 1/4 cup distilled water.
Add cure.
Mix on low for 15 minutes.
Cover and put into fridge for 20 minutes
Dissolve 1/4 teaspoon Bactoferm F-LC into 1/4 cup distilled water to allow it to "wake up" for 15-20 min. Those are the directions on the package.
Meat back on mixer.
Add culture.
Mix on low for 10 min.
Stuff into 1-1/2" dia. x 12" long clear fibrous casings.
Hang in my oven from bamboo skewers.
I have an electric hot water pot in the oven turned to add humidity.
Supposed to ferment for 24 hours.

 

[donr]

Checked on it this morning, about 16 hours in. The color had changed from grayish to a light mahogany.

 

[buzzy]

Looks good. Never used bactoferm just ECA in my SS. Interested in results. I’ll keep watching

 

[donr]

I've never used it either. So I'm as nervous as a long tailed cat in a room full of rocking chairs.

 

[donr]

Well, that didn't go as planned.
Dripping grease snuffed out my AMNPS with apple dust after about 4 hours and I didn't realize it. So it's not hardly smokey.
I put them in an ice water bath and got water up in between the meat and the casings. So I had to strip off the casings.
There was quite a bit of "goo" on the outside of the meat that appears to have caused the casings not to stick to the meat.
Everything is wiped off and resting in the fridge.

I'll post some pictures later.

 

[archeryrob]

Are you drying your own jalapenos?

 

[crazymoon]

DR, What were your smoker temps, the fat shouldn't have been coming out of the casings. It seems it might have been a bit hot ?? The goo sounds like "fat out" on your SS. Interested in a money shot of your sliced SS!

 

[donr]

Why yes, I do dry my garden grown jalapenos. LEM 10 tray. Not as over powering as I first thought, but getting there.

I used the 110°f for a couple of hours then bumped up the temp. 10° every hour until chamber temps of 170° until finished. The finishing temp ended up being around 158-160°f.
I'll post some photos this evening, but it will be late.

 

[donr]

Regular on top, jalapeno on bottom.
It doesn't cut smooth like my last batch. Some of the meat breaks off from the edges.

 

[buzzy]

Looks good. Was it on the dry side & that’s what makes it not slice nice. Did it have a tang to it from the bactoferm?

 

[crazymoon]

DR, Your SS looks tasty, probably need a bit more fat in your next batch to keep it from crumbling on the edges. Are your smoker chamber temps true as too high a temp will give you fat out? That said I'd love some to munch on !

 

[archeryrob]

2.5 lbs ground venison
2.5 lbs 70/30 ground beef

This is exactly what I use and he would be 15% fat and should be fine and not too dry. I also cook mine to only 145 to 150 and rest it these and never to 160.

 

[driedstick]

Nice,,,, ya wondering on the tang of the bactoferm also?? how did that go??